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This Ratatouille and Anchovy Tart is a good example of what you can do with a leftover of ratatouille (a “Provençal” southeastern France vegetable dish). This is why I am always making a big batch of it. It is so good, savory, and not too heavy (no cream!).
To keep the “Provençal” spirit in this tart, I put some black olives and topped with anchovies. I have always been a big fan of Mediterranean food.
I put a few spoonfuls of Marinara tomato sauce and eggs to thicken the mixture so my tart is not too runny.
Complete with a green salad on the side, this Ratatouille and Anchovy Tart makes for a delicious dinner.
Ratatouille and Anchovy Tart
- 1 homemade pâte brisée or pie crust from the store
- 2 cups ratatouille leftover
- 3-4 tablespoon Marinara tomato sauce
- 3 eggs
- 1 tablespoon Dijon mustard
- ¼ cup Parmesan
- salt, pepper
- 1 can (2 oz) anchovy
- 10 black olives pit removed
- 1 tablespoon basil (optional)
- Unroll the pie crust and precisely fit it in an 11-inch tart pan. Poke the dough all over with a fork. Then put the pie in the fridge.
- Preheat oven at 390F.
- Mix 3 tablespoon of marinara sauce and black olives with the ratatouille leftover. Set aside.
- In a medium bowl, whisk the three eggs with a fork, add salt and pepper. Add in the ratatouille. Mix gently.
- Take your tart pan from the fridge. Evenly spread Dijon Mustard in a fine layer all over the bottom. Sprinkle grated parmesan on it.
- Add the ratatouille mixture and spread evenly.
- Top the tart with anchovies all around.
- Bake at 390 F for about 30 minutes or until lightly brown.
- Let it cool for about 5-10 min and finely sprinkle chopped basil on the tart (optional) before serving.
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